Taste of Turkey

OLIVES @ TASTE OF TURKEY
What makes our Olives different?:

• Produced by our family in Turkey or personally sourced through small local producers.
• True GEMLIK olives and not grown elsewhere in Turkey and brought to Gemlik for curing.
• No chemicals (lye), dye or caustic soda are used in any of our olives.
• Highest quality olives.
• Naturally cured (up to 9 months in some cases)
• Fresh products are used in all of our stuffed olives.
• Each variety has it’s own unique shape, colour and flavour.
• Our olives are not disguised with spices, herbs or oils.
• We give you the choice whether to marinate or not.
• Suitable for vegetarians, vegans and religious groups. (halal and kosher)

OUR ONLINE SALES WILL BE AVAILABLE SOON.

OLIVES

DUBLE
Black, large, meaty, salty Gemlik olive cured in brine. Separates from the pip easily. Ideal for the table or cooking. Very tasty if used for making olive bread. PRODUCED BY OUR FAMILY.

YAGLI SELE
Black, medium sized , rich creamy Gemlik olive, cured in rotating containers, in its own oil. PRODUCED BY OUR FAMILY

SALAMURA SELE
Black, large, firm, creamy Gemlik olive, partly cured in brine and oil. PRODUCED BY OUR FAMILY.

KURU SELE
Black, very dry, crinkly Gemlik olive, with a nutty liquorice texture. Cured in large baskets amongst layers of sea salt. This is the least saltiest olive in our range and is for the true connoisseur of black olives. PRODUCED BY OUR FAMILY.
Reviewed by Andrew Parkinson, Executive Head Chef at Fifteen, London:
" I was mesmerised by these delicate little olives. It's unusual to see them dry, but the flavour - a fruity liquorice - is fantastic! I’d use them with a cold pork loin salad. An authentic product with great family values."
Source- Guardian Online 8th May 2009.

RED TURKISH KALAMAT
Large oval shaped olive, deep black/red in colour. Strong and juicy with nutty flavour. Cured in a special way.

BLACK TURKISH KALAMAT
Medium oval shaped olive, deep black in colour. Smooth fleshed, strong tasting, firm texture. Cured in a special way.

BLUSHED TURKISH KALAMAT
Medium round olive, blushed red and green in colour. Smooth fleshed, mild tasting, medium fleshy texture.

KOKTEYL
Large green olive, mild in flavour with a firm flesh.

DOMAT KIRMA
Large green olive which is semi split and crushed before curing to give a tangy flavour.

YESIL CIZIK
Small green blushed olive . The surface is scratched before curing to give a sweet flavour. The flesh has a pear-like texture.

KIRMIZI CIZIK
Red, Medium sized olive, which starts life as green and develops into a red-black appearance. Creamy flesh with lemony taste.

STUFFED and PITTED OLIVES
PITTED GREEN KOKTEYL
Plain green pitted olives, with a slight lemony taste

GARLIC (Sarimsak)
Stuffed with cloves of fresh Turkish garlic, it has an intense garlic flavour.

HOT CHILLI PEPPER (Acil Biber)
Stuffed with fresh chilli peppers, which are very hot.

SUNDRIED TOMATOES (Domates)
Stuffed with Turkish sun-dried tomatoes. You can really taste the sweetness of the tomatoes.

SWEET RED PEPPER (Biber)
Stuffed with Turkish sweet flavoursome red peppers (Romano style).

LEMON (limon)
Stuffed with Turkish lemon pieces, that give a truly lemon taste. If you like fresh lemon you will like this.

ALMOND (Badem)
Stuffed with Turkish almonds, giving the crunchy sweetness of almond and slightly salty taste of the olive.

CAPERS (Kapari)
Stuffed with Turkish brine cured capers. if you like the taste of capers you will like these.